Yoichi Distillery
With The Taste Of The Wind
Taketsuru chose the northern island of Hokkaido as the location for his first distillery as he felt the climate and geography closely resembled that of Scotland.
Taking its name from the adjacent river that also provides its water source, Takersuru's goal with Yoichi was to create a whisky “with the taste of the wind”.
We're not sure what wind tastes like, exactly, but based on Yoichi's direct fired stills and worm tub setup, it must be fairly robust and meaty.
